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Spaghetti Squash Enchilada Bowls

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This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!

This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!
Spaghetti Squash Enchilada Bowls

Ever wonder what to put on your roasted spaghetti squash? I came up with the idea to use my leftover enchilada sauce to make these enchilada spaghetti squash boats – best idea I’ve had in a long time!

This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!

Enchiladas are a staple in my home, I always make a double batch of this AMAZING enchilada sauce when I make my chicken enchiladas and freeze the rest for quick future enchilada nights. Yes, you can buy it pre-made in the store, but trust me it’s SO much better from scratch.

These boats are so easy to make, with just 5 ingredients. I made them meatless because quite frankly, they were filling and didn’t need much – they were perfect as is! They are also low-carb, so this dish is a win win in my book! Although you can make this quicker in the microwave, I highly recommend using the oven method instead for less watery, perfect results.

These are perfect as is, but here’s a few more ways to enjoy them!

Spaghetti Squash Variations

  • Ground meat – Why not add ground beef or turkey taco meat on top!
  • Chicken – add some shredded leftover chicken from a rotisserie chicken for more protein.
  • Vegetarian option – load them up with some canned black beans and corn.

Spaghetti Squash Enchilada Boats

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Spaghetti Squash Enchilada Bowls

4.91 from 32 votes
5
Cals:183
Protein:10
Carbs:18.5
Fat:10
This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!
Course: Dinner
Cuisine: American
This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Yield: 4 servings
Serving Size: 1 bowl

Ingredients

Instructions

  • Preheat oven to 400F degrees.
  • Line a baking sheet with parchment paper (or two if they don't fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands.
  • Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash face down on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.
    roastted spaghetti squash
  • Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear.
  • Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.
    Spaghetti Squash Enchilada Bowls
  • Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot.
  • Remove from the oven, sprinkle with cilantro and scallions and serve immediately!

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Notes

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Nutrition

Serving: 1 bowl, Calories: 183 kcal, Carbohydrates: 18.5 g, Protein: 10 g, Fat: 10 g, Saturated Fat: 0.5 g, Cholesterol: 15 mg, Sodium: 790 mg, Fiber: 3.5 g, Sugar: 6 g

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